Made of finely ground pork and lard, and more alternately made with chicken, turkey, beef or venison, bologna has a distinct flavor when it comes to deli meat, similar to that of Mortadella.

When I was a child, my very favorite sandwich to have in my lunch box was bologna with mustard and lettuce on fresh, homemade white bread.

Still, from time to time, I crave a bologna sandwich. I don’t even care about the brand name of the meat.

Actually, as far as taste goes, the flavor is similar to hot dog wieners.

There are quite a few dishes where chopped bologna easily replaces other meat.

For instance, when I suppose times were tough & meat scarce, I remember my mom sauteing cabbage with onions & bologna, and we thought we were having a special dish. Bologna added to sauerkraut is very tasty too.

Also, I recall replacing ham & eggs with bologna & eggs, and it is quite delicious as well.

If you have the bologna cut specially at 1/4 – 1/2 inches thick, it sautes up beautifully, served with pan gravy & mashed potatoes. It can make a substantial inexpensive main dish.

Actually, anywhere you might use sausage, bologna is a good substitute.

Hopefully, you’ll think about bologna at other times than just National Bologna Day, especially when you’re in a main dish pinch.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings.
Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com.
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